Recipe can be found on the back of a 25lb bag of the Great River Organic Milling Lily White Flour.
Add 1 cup of warm water and 1 tablespoon of dry yeast to a large mixing bowl.
Lightly stir the mixture, then let mixture rest 10 to 15 minutes.
Add sugar, salt and eggs to a mixing bowl.
Blend mixture on low speed with paddle or hook attachment for approximately 30 seconds. Add butter and continue to mix.
While blending on low speed with paddle or hook, slowly add the flour until sticky dough forms.
Turn dough out of mixing bowl onto lightly floured table. Knead dough to a smoother, slightly elastic consistency.
Shape the dough into a round ball and place the dough onto a large, lightly greased mixing bowl. Cover the bowl with a damp towel and place the bowl in the warm oven for 25-30 minutes.
Remove the bowl from the oven and turn the dough onto a lightly floured table. Gently knead the dough 40 times.
Place the dough back into the lightly greased bowl. Cover the bowl with the damp towel and let rise for an additional 15 minutes.
Remove the bowl from the warm oven. Turn the dough onto a table and dived into 12 equal sized pieces. Round the dough pieces and then place onto a flat baking sheet lined with parchment paper.
Cover the dough pieces with a moist towel and allow to rise for 20-30 minutes. While the dough is rising heat the oven to 400 degrees Fahrenheit.
Remove the towel and bake dough pieces for approximately 19-23 minutes or until golden brown.
Remove the pan from the oven and allow the rolls to cool for 5-10 minutes before serving.